Barbajuan

Barbajuan is a traditional Monégasque dish, often considered the national dish of the Principality of Monaco. The name "Barbajuan" is derived from the local dialect, meaning "Uncle John".

Overview

Barbajuan is a type of fritter or ravioli that is typically filled with Swiss chard, ricotta cheese, leeks, and herbs, although the filling can vary. The dish is usually served as an appetizer and is particularly popular during the Monaco National Day celebrations.

Preparation

The preparation of Barbajuan involves making a dough, typically from wheat flour, and a filling. The dough is rolled out and cut into small squares, which are then filled with the prepared filling. The squares are folded over to form a pocket, which is then sealed and deep-fried until golden brown.

The filling for Barbajuan is traditionally made from Swiss chard, ricotta cheese, leeks, and herbs such as parsley and marjoram. However, variations of the dish may include other ingredients such as spinach, onions, garlic, and Parmesan cheese. Some versions may also include meat, such as pork or beef.

Serving

Barbajuan is typically served as an appetizer, often accompanied by a dipping sauce such as marinara sauce. It can also be served as a side dish or a snack. In Monaco, it is a traditional dish served during the Monaco National Day celebrations, which take place on November 19th each year.

See also

• Cuisine of Monaco
• List of appetizers
• List of stuffed dishes

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